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Recipes
Very Stuffed Tomatoes
By carvalhohm2
Preheat the oven to 350 degree F
- 3 large tomatoes, cut horizontally, seeds and juice removed and discarded
- 1/2 cup bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons (1/4 stick) butter, melted
- 1/2 teaspoon Dijon-style mustard
- 1/8 teaspoon Worcestershire sauce
Kathleen's Sugar Cookies
By carvalhohm2
Cookie dough: Place the butter and granulated sugar in a large bowl and, using an electric mixer on medium speed, ...
- Cookie Dough:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- Decorating the Cookies:
- 1 large egg white, lightly beaten with a fork
- Colored sugars of your choice
Raspberry Coconut Cookies
By carvalhohm2
In a large bowl, cream shortening and sugars until light and fluffy
- 1/2 cup shortening
- 1/2 cup packed brown sugar
- 6 tablespoons sugar
- 1 egg
- 1/4 cup water
- 1/2 teaspoon almond extract
- 1-1/2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup flaked coconut
- 1/3 cup seedless raspberry jam
Emerald Isle Cupcakes
By carvalhohm2
In a bowl, combine flour, sugar, dry pudding mix, baking powder and salt
- 1-3/4 c. all-purpose flour
- 2/3 c. sugar
- 3.4-oz. pkg. instant pistachio pudding mix
- 1-1/2 t. baking powder
- 1/2 t. salt
- 2 eggs, beaten
- 1-1/4 c. milk
- 1/2 c. oil
- 1/2 t. vanilla extract
- few drops green food coloring
- 16-oz. container cream cheese frosting
- Garnish: candy sprinkles
Southwest Corn Soup
By carvalhohm2
Heat the olive oil in a large pot
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium sweet onion, chopped
- 4 yellow chile peppers (or 3 Anaheim peppers), seeded and diced
- 1/2 red bell pepper, seeded and diced
- 1 cup thinly sliced carrots
- 1/2 cup thinly sliced celery
- 2 teaspoons ground cumin
- 1/2 tablespoon ground coriander
- 2 teaspoons salt
- 1/4 teaspoon ground pepper
- 4 cups chicken broth
- 2 cups water
- 5 cups fresh corn kernels plus the milk scraped from the cobs
- 2-3 tablespoons fresh, minced cilantro
Pistachio Pudding Cake
By carvalhohm2
In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds
- ICING:
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant pistachio pudding mix
- 4 eggs
- 1 cup club soda
- 1/2 cup canola oil
- 1/2 cup chopped walnuts
- 1 cup cold heavy whipping cream
- 3/4 cup cold 2% milk
- 1 package (3.4 ounces) instant pistachio pudding mix
- 2 teaspoons confectioners' sugar
- 1/2 cup chopped walnuts
Raspberry Poinsettia Blossoms
By carvalhohm2
In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon
- 3/4 ncup butter or margarine, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 box (4-serving size) raspberry-flavored gelatin
- 1 egg
- 2 cups all-purpose flour
- 2 tablespoons yellow candy sprinkles
Slow-Cooker Mexican Pork Burrito Bowls
By carvalhohm2
1 Spray 5-quart slow cooker with cooking spray
- 1 large sweet onion, sliced
- 2 tablespoons taco seasoning mix (from 1-oz package)
- 1 boneless pork shoulder (about 3 lb)
- 1 can (10 oz) red enchilada sauce
- 1 can (4.5 oz) chopped green chiles, drained
- 1/2 teaspoon salt
- 6 cups hot cooked white or brown rice
- 2 cups shredded lettuce
- Salsa, shredded Mexican cheese blend and chopped fresh cilantro, if desired
Taco Dip
By carvalhohm2
Cream together cream cheese, sour cream, hot sauce, soy sauce, and lemon juice
- 2 8-ounce packages cream cheese, softened
- 1 8-ounce container sour cream
- 1 dash hot pepper sauce
- 1 dash soy sauce
- 2 teaspoons lemon juice
- 1 16-ounce jar salsa
- 1 bunch green onions, chopped
- 1 2-ounce can sliced black olives
- 1/2 head iceberg lettuce rinsed, dried, and shredded
- 8 ounces finely shredded cheddar cheese
- 2 tomatoes, seeded and chopped
Raspberry Upside-Down Cake
By carvalhohm2
Drizzle butter in a 9" round cake pan; sprinkle sugar over top
- 1/4 c. butter, melted
- 1/4 c. sugar
- 1-1/2 c. raspberries
- 2 T. sliced almonds
- 1-1/2 c. biscuit baking mix
- 1/2 c. sugar
- 1/2 c. milk
- 2 T. oil
- 1/2 t. vanilla extract
- 1/2 t. almond extract
- 1 egg, beaten
- Garnish: additional raspberries and sliced almonds